Spinach & Artichoke Dip Recipe

Blanch and squeeze spinach

Bring a large pot of salted water to a boil. Add the fresh spinach in batches and blanch for 30 seconds to 1 minute until wilted. Using a slotted spoon or tongs, transfer spinach to an ice bath to stop cooking. Once cool, drain and squeeze out as much water as possible using clean hands or a kitchen towel. Roughly chop and set aside. The final packed volume after squeezing should be about 1 to 1.5 cups.

Drain the jarred artichoke hearts well, pat dry with paper towels, and roughly chop into 1/2-inch pieces. Set aside.

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric mixer on low speed to blend until smooth and homogenous (about 1-2 minutes).

Stir in the minced garlic, lemon juice, olive oil, salt, black pepper, and red pepper flakes if using. Mix until evenly distributed.

Fold in the chopped, squeezed spinach and chopped artichoke hearts until evenly incorporated.

Reserve 1/2 cup of the shredded Monterey Jack and 2 tablespoons of the grated Parmesan for the topping; fold the remaining cheeses into the dip mixture until well combined.

Transfer the dip mixture to a 1.5- to 2-quart oven-safe baking dish (an 8-inch or 9-inch dish works well). Smooth the top with a spatula.

Sprinkle the reserved 1/2 cup Monterey Jack and 2 tablespoons Parmesan evenly over the top. Drizzle the teaspoon of olive oil over the cheese to aid browning.

Bake in the preheated oven for 20-25 minutes, until the dip is hot and bubbly and the top is golden brown. If you prefer a more pronounced brown crust, switch the oven to broil for 1-2 minutes while watching closely to prevent burning.

Remove from oven and let rest for 5 minutes to thicken slightly.

While the dip bakes, preheat a skillet or griddle over medium heat. Lightly brush pita rounds or wedges with the optional extra-virgin olive oil. Warm pita in the skillet for 1-2 minutes per side until lightly toasted and pliable, or place on a baking sheet and warm in the oven for 5 minutes. Cut into wedges if using rounds.

Transfer the baked spinach and artichoke dip to a serving plate if desired, garnish with a light sprinkle of additional Parmesan or chopped fresh parsley (optional). Serve warm with the toasted pita wedges alongside.